Hook, Line & Dinner

Premise: Ben Sargent is a lifelong seafood lover who once ran a successful underground lobster roll business out of his basement apartment in Brooklyn, N.Y. Now, Sargent takes his knowledge and passion for seafood on the road as he searches for the best regional seafood across the United States, showcasing the local joints where it is served. Among the stops on his journey, Sargent checks out blue crab in Charleston, S.C., sardines and sea urchin in San Diego and sturgeon in Oregon. Sargent believes the restaurants he visits -- including crab shacks and chowder houses -- are hangouts for eccentrics, where locals swap stories and fishermen share their tales from the sea.